These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
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Thursday, 28 May 2015

Pumpkin Soup morphs into Hearty Vegetable Dinner

Dinner? Dinner? Dinner? What to cook for dinner that is nourishing and delicious.  Some left over pumpkin soup and an eggplant – great! 
Not enough to serve as soup but an excellent flavour for a vegetable dinner. That bit of pumpkin soup becomes the base of this colourful, veggie-packed bowl of hearty goodness. Omit the bacon and this is a satisfying vegetarian dish.  And – great as left overs the next day.  
Might not look pretty ... but  .... Mmmmmm

Preparation and cooking : about 20 -30 minutes in total
Serves 3- 4   depending on the volume of veggies added. This is just a rough guide

This is a bit of “toss together” style so just add or vary as you like

1 - 1 1/2 cups left over pumpkin soup (mine was very thick and flavoured with cumin and lemon)
1 cup cooked rice (I keep some in the freezer for a quick defrost)
1 large eggplant – diced
2 onions – diced
1 clove garlic – crushed
A splash of Australian Extra Virgin Olive Oil
1 -2 slices bacon, rind removed  - diced. Or pancetta (optional – leave out if preferred)
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon celery seeds 
1 red chilli – finely shredded  (leave out or add more to your taste)
Handful baby green beans – chopped to bite size
1 tin chickpeas – rinsed and drained
Some sliced red capsicum
Some cauliflower – chopped into very small florets
Cabbage – finely shredded – about 1/8 of a regular cabbage
Few baby spinach leaves
Salt and Pepper to taste
Splash of lemon juice
few roasted pumpkin seed to scatter on top (optional)


Heat the olive oil in the pan and fry off the onions and bacon.
Add the garlic and diced eggplant.
Stir through the cumin, coriander, turmeric, celery seeds and chilli.
Add the capsicum and cauliflower and stir until soft but still a little crisp.
Add beans and cabbage
Pour over the pumpkin soup and add the chickpeas and rice.
Stir together until warmed through.
Toss through the spinach leaves
Taste and add salt and pepper if needed.
Squeeze the juice of about ¼ of a lemon over just before serving.

TIPS AND HINTS This is an easy way to use soup when there's not enough left for a full serving.
Also keeping some cooked rice in the freezer provides a quick way of adding rice to a meal without needed to cook from scratch.

                                  Enjoy!  Colleen

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